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pumpkin quiche with sausages

Pumpkin quiche with sausages

Print Recipe
This delicious pumpkin quiche is gluten free with a crust that is made out of pumpkin
Course Main
Cuisine gluten free
Keyword pumpkin
Diet Gluten free, Low carb, Paleo
Cook Time 1 hour 10 minutes
Total Time 1 hour 10 minutes
Servings 6 people
Calories 294
Author Simone

Equipment

  • 24 cm baking tin

Ingredients

For the crust

  • 500 gr Pumpkin in cubes
  • 1 egg
  • 1 tbsp arrowroot
  • ½ tsp salt
  • ½ tsp pepper

For the filling

  • 3 sausages
  • 1 tbsp olive oil
  • 1 onion diced
  • 125 gram cherry tomatoes in halves
  • 6 eggs
  • 100 ml coconut milk
  • salt and pepper

Instructions

  • Preheat the oven to 175˚C. (350˚F)
  • Grease a baking tin and cover with baking paper.
  • Place the pumpkin cubes with salt and pepper in a food processor and turn into a pulp. Add the egg and the arrowroot.
  • Cover the bottom and sides of the baking tin with the pumpkinmix.
  • Bake in the oven for 20 minutes.
  • Remove the skin of the sausages, slice finely and bake in olive oil until brown.
  • Add the onion and the tomatoes and bake on low for about 4 minutes. In a separate bowl mix the eggs with the coconut milk, salt and pepper. Add the sausage mix.
  • Pour into your baking tin and place in the oven for 50 minutes until set and cooked through.

Nutrition

Calories: 294kcal | Carbohydrates: 10g | Protein: 14g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 222mg | Sodium: 543mg | Potassium: 571mg | Fiber: 1g | Sugar: 4g | Vitamin A: 7506IU | Vitamin C: 14mg | Calcium: 61mg | Iron: 3mg